½ cup (60 mL) hazelnuts, skins removed and lightly crushed
2 Tbsp (30 mL) fresh tarragon
1 large handful arugula leaves
Lemon vinaigrette
Directions
Turkey:
Mix together the olive oil and spices and stir to combine.
Put the turkey breast, olive oil spice mixture and salt in a re-sealable bag, smoosh it around so the breasts are evenly covered, and let marinate for at least 1 hour.
Heat barbecue to medium-high heat and place breast on the grill.
Turn once or twice while cooking and remove when internal temperature reaches 165F (74C), approximately 20-25 minutes.
Mushrooms:
While turkey starts grilling, place cast-iron skillet on barbecue so it heats up.
Add mushrooms, oil and garlic and toss gently to combine.
Cook for 7-8 minutes without stirring, and then carefully toss them around to brown the other side.
Once golden and crisp, 10-15 minutes, remove from heat and toss with tarragon and lemon juice.
Vinaigrette:
Whisk first 4 ingredients together until smooth.
Slowly add olive oil in a steady stream while whisking constantly until vinaigrette emulsifies. Keeps for 1 week covered in the fridge.
Salad:
Toss all ingredients except for the vinaigrette together to combine.
Make vinaigrette and add 2-3 Tbsp (30-45 mL) of it to the salad.
Toss to combine. Serve extra vinaigrette on the side
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
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